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spaetzle or german side??

r
Redbone Mar 4, 2005 06:38 PM

Friend is having potluck. She is making wienershnitzel. I am to bring a starch. Shall I make spaetzle? Would they hold/ reheat? Is there a German/Austrian starch with better holding power? (Not for girlie men, I mean...)
Thanks!

  1. r
    Reece Mar 4, 2005 08:06 PM

    I'm partial to Semmelknoedel, and it's really easy to make. Good with a meat course and Weissbier, etc.

    1 Reply
    1. re: Reece
      r
      RichK Mar 4, 2005 08:12 PM

      Only if you have some gravy to go over the dumplings. And if you are serving schnitzel, gravy is a natural side dish.

    2. b
      bryan Mar 4, 2005 07:10 PM

      Sure they will. Just boil them. Bring them to the party and saute them in butter until crunchy and slightly browned. Then serve.

      2 Replies
      1. re: bryan
        w
        wurstle Mar 6, 2005 09:07 AM

        yes, my mother in law does the same thing, but she also adds plain bread crumbs in the saute. adds another nice texture - crunch.

        1. re: wurstle
          c
          Candy Mar 6, 2005 02:03 PM

          Cheese on top of the sauteed spatzel is wonderful

      2. t
        torty Mar 4, 2005 06:53 PM

        My Viennese step mom always takes the left over "batter" ingredients from the schnitzel prep and makes pancake things. In same vein, a potato pancake would be nice since you are bringing from your kitchen not from the prep kitchen. We always definately add a cabbage side that is sweet/sour - either cold slaw or warm red cabbage usually.

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